It’s that time again – summertime and that means Food
Network’s FN Dish is sponsoring Summer Fest.
What is Summer Fest? It’s a group
of food bloggers who participate weekly throughout the summer posting amazing
and unique recipes using the best ingredients Summer has to offer. This week is
all about cucumbers. Be sure to read all the way to the bottom of the page for all the other Summer Fest links!
Network’s FN Dish is sponsoring Summer Fest.
What is Summer Fest? It’s a group
of food bloggers who participate weekly throughout the summer posting amazing
and unique recipes using the best ingredients Summer has to offer. This week is
all about cucumbers. Be sure to read all the way to the bottom of the page for all the other Summer Fest links!
When I lived in St. Louis we would have dinner out with my
parents 2-3 times a week, and one of our favorite places to eat was Miss Sheri’s
Cafeteria. Every time they would have
it, my dad would get a side dish of marinated cucumber salad. When I saw that this week’s topic was
cucumbers, it was the first recipe that came to mind. It’s a simple salad that can be made days in
advance – it really tastes better after the third day.
parents 2-3 times a week, and one of our favorite places to eat was Miss Sheri’s
Cafeteria. Every time they would have
it, my dad would get a side dish of marinated cucumber salad. When I saw that this week’s topic was
cucumbers, it was the first recipe that came to mind. It’s a simple salad that can be made days in
advance – it really tastes better after the third day.
To make marinated cucumber salad you will need:
2 medium size cucumbers, sliced thin
1 medium size onion (yellow or Vadallia), sliced thin
1 cup of apple cider vinegar
¼ cup of white sugar
Salt and pepper
Slice the cucumbers very thinly using a knife or mandolin.
Place in a non-reactive bowl. Slice the
onion also very thinly and mix with the cucumbers. On the stove (in a non- reactive sauce pan)
warm the apple cider vinegar. Once warmed, add the sugar, and dissolve. Set
aside to cool. Season the cucumbers with
salt and pepper and pour the dressing over the vegetables. Mix to combine. Store in the fridge.
Place in a non-reactive bowl. Slice the
onion also very thinly and mix with the cucumbers. On the stove (in a non- reactive sauce pan)
warm the apple cider vinegar. Once warmed, add the sugar, and dissolve. Set
aside to cool. Season the cucumbers with
salt and pepper and pour the dressing over the vegetables. Mix to combine. Store in the fridge.
pepper flakes or a seeded and chopped jalapeno pepper.
<TIP> Also remember the longer it sits, the better it
gets. So try to make it at least 3 days
before you want to serve it.
gets. So try to make it at least 3 days
before you want to serve it.
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